Your Basic Weekend Pancakes

By Simply Scratch

Ingredients

2 cups unbleached all purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon fine salt
2 cups whole milk
2 large eggs
1½ teaspoon pure vanilla extract
1/4 cup melted butter (plus more for griddle or pan)
salted butter (softened (see notes))
pure maple syrup ((see notes))

Prep Time10mins
Cook Time25mins
Servings6

Instructions

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Next, measure the milk in a 4-cup liquid measuring cup or bowl. Add in eggs and vanilla extract. Whisk well to incorporate. Pour the wet ingredients into the dry. Use a rubber spatula to stir until combined. Lastly, pour in the melted (and cooled slightly) butter. Stir one last time until incorporated.Allow the batter to sit for 10 minutes.

Meanwhile, preheat your griddle 350 (or 180) or a frying pan on medium to medium-high heat (you may need to adjust heat as you cook). Grease the griddle with butter - You will need to do this before each batch.

Measure out ¼-cup of the pancake batter (per pancake) and pour onto a preheated and buttered griddle or skillet.

Cook the pancakes for 3 to 4 minutes or until the bubbles pop and do not fill back in and the bottom are golden brown and edges are crisp. Flip and repeat with the remaining pancake batter.

Keep pancakes warm on a rimmed baking sheet in a 200°F (or its lowest setting) oven.

Serve with butter and real maple syrup.